In a shallow plate, mix together flour, cumin, and salt. Lightly coat each chicken breast with some of the flour mixture. Dip chicken in orange juice concentrate and then dredge back through the flour mixture. Reserve leftover concentrate.

Increase heat to medium-high and when the butter starts to brown, add chicken. Cook 3 minutes on each side or until done. Remove and keep warm.

In the same skillet, stir in leftover concentrate, water and chopped chipotle. Bring to a boil and cook 2 minutes.

Combine rice and chopped cilantro or parsley. Divide rice over plates and serve chicken and sauce on top.

Joe, thanks so much for the spark that helped me create my orange chipotle roasted salmon. I linked my version to your site, because the chicken is great and even more important - I love your blog! Always delicious food and great photos.